Sea Scallops With Zucchini Ribbons And Mint Chive Oil Recipes

Steps:

• To prepare the scallops:
• Place half of shredded potato on a 6x6 piece of parchment paper. Season with salt and pepper. Sprinkle half of the chives and half of the flour on the potato. Place one scallop in center of the potato, then cover scallop with other half of potato, remaining chives, flour and re-season with salt and pepper. Repeat with remaining four scallops.
• In a hot pan, add oil. Lift potato and scallop off parchment paper with spatula and cook in a pan until potato is golden, about five minutes. Flip over and continue to cook another five or ten minutes or until other side is golden. Place on warm serving dish.
• To prepare the caviar-sabayon sauce:
• In a double boiler, mix egg yolk, vinegar, champagne, and salt and pepper. Quickly whisk until volume increases and becomes foamy (about 1 minute). Take off heat. Fold in caviar without breaking eggs.
• Spoon sauce around scallops.

Steps:

• Remove tough muscle from side of each scallop if necessary. Pat scallops dry and sprinkle with curry powder and salt and pepper to taste. Heat 1/2 tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sear scallops in 2 batches, adding another 1/2 tablespoon oil if necessary, until golden, 1 to 2 minutes on each side. Transfer scallops to a plate.
• Add remaining tablespoon oil to skillet, then cook ginger and garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add zucchini and salt and pepper to taste, then cook, stirring frequently, until crisp-tender, 4 to 5 minutes.
• Return scallops to skillet with any juices accumulated on plate and toss with zucchini just until heated through, about 1 minute.

Steps:

• In a large nonstick skillet or wok, heat 1 tablespoon of the olive oil and 1 tablespoon of the butter over medium heat. Add the red peppers and the zucchini and cook, tossing, about 4 minutes. Add the Tabasco and salt and pepper.
• When the red peppers and the zucchini are nearly cooked, add the remaining butter and olive oil. Over high heat, add the scallops, garlic, thyme, Ricard, lemon juice and basil. Check for seasoning. Cook and stir about 2 or 3 minutes over high heat. Cook until the scallops are heated through. Do not overcook. Serve immediately.

Steps:

• Halve each scallop crosswise, if 3/4 inch thick or more. Set aside.
• Trim the ends of the zucchini, and cut them into 1/8-inch slices.
• Drop the tomatoes into boiling water for about 10 seconds to loosen the skins. Remove skins and chop the tomatoes coarsely.
• Heat 1 tablespoon of the olive oil in a large nonstick skillet. Add the zucchini, salt and pepper. Cook about 2 minutes over high heat, stirring and tossing. Remove the zucchini to a plate, and keep them warm.
• In the same skillet, heat the remaining olive oil over high heat and saute the scallops about a minute. Season with salt and pepper while stirring and tossing.
• Add the butter, shallots and garlic. Cook briefly, add the tomatoes, and cook for a minute more. Add the zucchini, lemon juice and rosemary. Cook, stirring and tossing, for a minute over high heat. Blend well. Sprinkle with basil, and serve immediately.

Steps:

• Melt butter in heavy medium skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops to skillet and sauté until golden and just opaque in center, about 3 minutes per side. Using tongs, transfer scallops to plates. Add clam juice, lemon juice, mint and chives to same skillet. Boil until sauce thickens enough to coat spoon, about 3 minutes. Pour sauce over scallops and serve.